Messy Asian Salad with Chicken Balls

Remember my Asian Inspired Chicken Burgers? I froze some of the mixture after making them and today I used up the leftovers.

Since I haven't gone to the grocery shop in a while, I did not have much to work with. Here's what I came up with: a Messy Asian Salad with Chicken Balls. Why messy? Because that's how it looks on the plate, but the flavors are actually clean and bright!

Chicken Balls (ground chicken, minced garlic clove, a can of diced water chestnuts, an egg, a one inch piece of minced ginger, soy sauce, chopped cilantro and pepper): form the mixture into little balls and cook in oil until golden brown and cooked through.

Salad: spinach, shredded carrots, thinly sliced red onion, finely chopped parsley (I would have preferred to use cilantro, but had none on hand).

Dressing: a splash of mirin, soy sauce, white vinegar, sesame seed oil and lemon juice.

Garnish: toasted sesame seeds.

Directions: arrange the salad ingredients on the plate, top with chicken balls, spoon the dressing on top and sprinkle with toasted sesame seeds. Eat right away! (The heat of sesame seeds and chicken balls is a nice contrast to the cool vegetables and dressing).